Every once in a while, a cookie comes along that demands your full attention—like a captivating melody you can’t shake. These Raspberry Almond Shortbread Thumbprint Cookies are exactly that, a symphony of flavors that dance on your taste buds, leaving you craving more. Whether you’re a seasoned baker or just dabbling, give these delightful treats a whirl—they might just become your latest obsession.
Steps
- Preheat your oven to 350°F (180°C). In a mixing bowl, combine the flour and salt, then set this mixture aside.
- Using an electric mixer with a paddle attachment, blend the butter and sugar until well combined. Add the almond extract and gradually mix in the flour mixture until a dough forms, which may appear crumbly initially.
- Shape the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Use your thumb or forefinger to create a small indentation in each ball.
- Fill each indentation with 1/4 to 1/2 teaspoon of raspberry jam. If the jam is stiff, stir it first to ensure it spreads smoothly.
- Chill the cookies in the refrigerator for 20 minutes or in the freezer for 10 minutes. Bake them for 14-18 minutes in the preheated oven.
- Allow the cookies to cool for several minutes on the baking sheet before transferring them to a wire rack to cool completely.
- For the glaze, whisk the ingredients together in a small bowl, adding water to achieve your desired consistency. Pour the glaze into a resealable bag, cut a small corner, and drizzle over the cooled cookies.
- Let the glaze set at room temperature, then store the cookies in an airtight container.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 cup seedless raspberry jam
- 1 cup powdered sugar (for the glaze)
- Water (for the glaze, to reach desired consistency)
Nutritional Values
Calories 4212 | Calories from Fat 1620 | Fat 180g | Saturated Fat 108g | Cholesterol 468mg | Sodium 648mg | Potassium 504mg | Carbohydrates 576g | Sugar 324g | Vitamin A 5580IU | Vitamin C 14.4mg | Calcium 144mg | Iron 14.4mg
FAQ
- Why are my Raspberry Thumbprint Cookies spreading too much?
- If your cookies are spreading more than expected, you might need to add a bit more flour or chill the dough for a longer period before baking. Ensuring your butter is cold can also help reduce spreading.
- What should I do if my dough is too crumbly?
- Initially, the dough may seem crumbly, but keep mixing and it should eventually come together. If it remains too crumbly, adding a tiny amount of milk or butter can help. Alternatively, you could try using slightly less flour next time.
- Can I substitute almond extract in the recipe?
- While almond extract provides the best flavor, you can replace it with vanilla extract if necessary. Use 1 teaspoon of vanilla extract in the dough and 1/2 teaspoon in the glaze to avoid altering the color too much.
- How can I prevent my cookies from cracking around the edges?
- If your cookies crack frequently when indenting them, try reshaping the dough balls and pressing them again. The warmth from your hands can soften the dough slightly, reducing the likelihood of cracking.
Tips
- Use Cold Butter: Incorporate cold butter as it helps reduce spreading during baking, ensuring your cookies hold their shape better.
- Address Cracking: If the cookie dough cracks when making the thumbprint, try re-rolling the dough ball to warm it slightly with your hands before pressing again. This can help reduce cracking.
- Stir Stiff Jam: If your raspberry jam is too thick, stir it before filling the cookies. This makes it easier to spread and ensures each cookie has an even filling.
- Chill the Dough: Allow the shaped cookies to chill in the refrigerator for 20 minutes or in the freezer for 10 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
Equipment
- Electric Stand Mixer with Paddle Attachment – Essential for blending the cold butter and sugar together effectively.
- Wire Rack – Useful for cooling the cookies evenly after baking.
- Baking Sheets – You might need multiple sheets if you bake in batches, especially if you don’t already have them.
- Resealable Sandwich Bags – Used for drizzling the glaze over the cookies.
- Small Mixing Bowl – While common, some people might want to purchase additional bowls specifically for baking tasks.
